RECIPE: Tequila Cupcakes | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Tequila Cupcakes | The Nibble Webzine Of Food Adventures
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RECIPE: Tequila Cupcakes

Tequila cupcakes: something different for
Dad. Photo courtesy Hornitos Tequila.

For Father’s Day, Prohibition Bakery in New York City, which specializes in baking with booze, has created a special cupcake, featuring new Hornitos Black Barrel tequila (more about it below).

Called the La Bamba cupcake, it features all the mixings of a perfect cocktail but takes the form of a high-end mini-cupcake. Inspired by one of Hornitos signature cocktails, the La Bamba has a full taste that highlight’s Hornitos Black Barrel and is topped with icing and a pinch of salt. Look closely and you’ll find all the ingredients of a conventional cocktail.


Ingredients For 48 Mini Cup Cakes

For The Cake

  • ½ cup ginger beer
  • ½ cup butter, unsalted
  • 1 egg
  • 1/3 cup sour cream or full fat plain yogurt
  • ¾ cup flour
  • 4/5 cup sugar
  • 7 tablespoons minced ginger
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
    For The Frosting

  • ½ cup butter
  • ¾ box of confectioner’s sugar
  • ¼ cup añejo or extra-añejo tequila
  • 1 teaspoon fresh-squeezed lime juice

    For The Garnish

  • ¼ cup coarse salt
  • 1 teaspoon cayenne or chili powder

    For The Cake

    1. PREHEAT oven to 325°F.

    2. BEAT eggs and sour cream in an electric mixer.

    3. COMBINE flour, sugar, baking soda and salt in another bowl.

    4. COMBINE ginger beer and butter in a small saucepan and heat until butter melts.

    5. SLOWLY POUR ginger beer/butter mixture while the mixer is running. Slowly add the dry goods to wet and beat until incorporated. Add minced ginger.

    6. FILL lined cupcake tins 2/3 with batter. Bake for 10 minutes and let cool on a cooling rack.


    For The Frosting

    1. BEAT butter with paddle attachment of an electric mixer until fluffy.

    2. TURN dial to low speed and add the confectioner’s sugar.

    3. SLOWLY STREAM in the tequila and lime juice, and beat until smooth.


    For The Garnish

    1. COMBINE salt and cayenne pepper in a small bowl. Toss until fully mixed.

    2. FROST cooled cupcakes and sprinkle with cayenne salt.

    Limited edition Hornitos Black Barrel tequila. Photo courtesy Hornitos.


    Hornitos Black Barrel Tequila is a limited release that provides a very different tequila experience. The nose is distinctly whiskey-like, with a complex layering on the palate of wood, fruit and spice.

    The goal was to create a super smooth, 100% agave tequila, uniquely triple-aged to deliver complex whiskey notes. Tequila traditionalists may question the approach, but those seeking the new and different will likely be delighted.

    First, Black Barrel is aged in American oak barrels for 12 months (typically they are used Bourbon barrels), like a traditional añejo tequila (see the different types of tequila).

    Adding to this complex flavor, the Black Barrel is then moved to deeply charred American oak barrels for four months. This aging adds caramel flavors and the richness, golden amber color and smoky notes traditionally found in whiskey.

    For the last leg of the triple aged experience, the tequila is aged in specially-toasted American oak barrels for two months. This imparts a creamier, vanilla character that adds depth and complexity, and rounds out the smoothness of the body.

    Yes, you can drink shots of Black Barrel while enjoying the cupcakes.

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